A very short post today because I wanted to share my Easter Sunday breakfast! If you follow my blog then you’ll know I have a pancake obsession. I also have a carrot cake obsession, among many other food-related obsessions. But I’d never combined the two until now and oh my goodness… These are incredible.
They are, however, much more filling than my plain pancakes, so I would give myself a smaller serving next time – I recommend about 3. But of course, have as many as you like. These make 12 so could serve 2-4 people. Hope you enjoy and happy Easter!
Ingredients
Carrot Cake Pancakes
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1 medium carrot, grated
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30g (1/3 cup) walnuts, chopped
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4 tbsp desiccated coconut
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75g (1/2 cup) raisins
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180g (1 1/2 cups) plain flour
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2 tbsp arrowroot powder or cornstarch
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2 tsp baking powder
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1 tsp cinnamon powder
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1/2 tsp mixed spice powder (or pumpkin pie spice mix)
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6 tbsp maple syrup or agave nectar
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2 tsp apple cider vinegar
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240ml (1 cup) unsweetened dairy-free milk
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4 tbsp vegetable oil (I used coconut oil)
Vegan Cream Cheese Frosting
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100g vegan cream cheese
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2 tbsp maple syrup or agave nectar
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1 tsp vanilla extract
Instructions
- Add the grated carrot and walnut to a non-stick frying pan and gently cook for a couple of minutes to toast the walnuts and remove some excess moisture from the carrots.
- Once the walnuts are slightly toasted, remove from the heat and stir in the coconut and raisins.
- In a large bowl, mix in the flour, starch, baking powder and spices. Whisk in the syrup, vinegar, milk and oil until you have a smooth mixture that slowly drops off the spoon.
- Stir in three-quarters of the carrot, walnut, coconut and raisin mixture, reserving the rest for serving later. If it's very thick and stodgy, add a drop more milk until you have a smooth, slightly runnier consistency.
- Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
- Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
- Repeat with the rest of the batter.
- To make the cream cheese frosting, simply whisk the cream cheese in a bowl with the syrup and vanilla until smooth.
- To serve, stack 3-6 pancakes on a plate, dollop a generous amount of cream cheese frosting and top with the remaining carrot mixture. Enjoy!
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